Today I went out to the garden and I noticed on the fennel that there were finally some dried seeds. I put 250 seeds in an envelope and there are hundreds more coming along if I catch them in time. I live in a mild winter climate in California (last year we had three nights of 20 degree frosts...everthing else was higher). Does anyone have any idea of how I am supposed to store these seeds unitl I plant them next spring?
We are going to add some to our cooking also. Does anyone have any ideas on how we can use them in recipes? I have already been told that fennel seeds and anise seeds are different. Can they be used interchangeably in cooking?
I'm waiting for my seeds to develop, (bagged 1/2 pint of seeds off my Dill)
Look close and you may see two Eastern Black Swallowtails cat.
I have six in a very small cat house now, so I'll leave those for the birds.
You need a catepillar eye glass. They are green and yellow.
They are in the center but are the same color as the seeds and flowers.
The pic is on the other computer, if I had it here I would enlarge it.
They were very clear to me before I took the pic, but you know what a camera does to things
Chuck, fennel seeds are a staple item in many cuisines. We eat pounds of them every year, in cooking, in teas, as a digestive and mouth freshener after meals, etc.
I'll see if there is a fennel thread in the recipes section. If not I'll try to get one started over the weekend.
In Indian cooking, there are two basic types of fennel. The larger, less sweet badisaunf and the smaller, darker, more sweet chotisaunf. Both are fennel, not anise. Anise is a smaller seed with a stronger, sweeter flavour. The larger fennel is more commonly used in Europe. Excellent spice. Very good for your health as well as the catepillars.
Actually, dahlianut, those belong in the sauce, not in the meatballs.
Rationale: fennel seed is a strong flavour tempered by coking with meat; whereas parsley, oregano and even basil are essentially "soft" flavours that can be overcome by meat but meld with veg/oil-based sauces
pbloohey (how do you type a raspbery I wonder?) I'll give you the parsley but keeping the oregano and basil. Definitely a must in my meat rubs. ahhhhhhh just remembered you like hot peppers. Are you sure you didn't 'fry' out your taste buds at some point??